Ingredients with Measurements:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup butter, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1/2 cup milk
- 2 teaspoons vanilla extract
- 1/2 cup finely chopped hazelnuts
- 1/2 cup vegetable oil, for frying
Special Equipment Needed:
- Large bowl
- Electric mixer
- Rolling pin
- 2-inch round cookie cutter
- Slotted spoon
- Paper towels
Step-by-Step Instructions:
1. In a large bowl, whisk together the flour, baking powder, and salt.
2. In a separate bowl, cream together the butter and sugar until light and fluffy.
3. Beat in the eggs one at a time, then add the milk and vanilla extract.
4. Gradually add the dry ingredients to the wet ingredients and mix until just combined.
5. Stir in the chopped hazelnuts.
6. On a lightly floured surface, roll out the dough to 1/4-inch thickness.
7. Cut out 2-inch rounds with a cookie cutter and transfer to a parchment-lined baking sheet.
8. Heat the oil in a large skillet over medium-high heat.
9. Working in batches, fry the bakkels for 2-3 minutes per side, or until golden brown.
10. Remove with a slotted spoon and drain on paper towels.
11. Serve warm or at room temperature.
Time:
Preparation Time: 15 minutes
Cooking Time: 10 minutes
Temperature: 350°F (175°C)
Serving Size: Makes about 24 bakkels
Nutritional Information (per serving):
Calories: 130
Fat: 8 g
Carbohydrates: 12 g
Protein: 2 g
Substitutions for Ingredients:
- Butter: can be substituted with vegan butter or margarine
- Milk: can be substituted with almond milk or soy milk
- Hazelnuts: can be substituted with almonds, walnuts, or pecans
Variations:
- Add 1/4 teaspoon ground cardamom for a hint of spice
- Substitute the hazelnuts with 1/2 cup of dried cranberries or raisins
- Add 1/2 teaspoon of ground cinnamon for a hint of warmth
Tips and Tricks:
- Make sure the oil is hot enough before adding the bakkels, otherwise they will absorb too much oil and become greasy.
- Fry the bakkels in batches to avoid overcrowding the pan.
Storage Instructions:
The bakkels can be stored in an airtight container at room temperature for up to 3 days.
Reheating Instructions:
The bakkels can be reheated in a 350°F (175°C) oven for 5 minutes, or until warmed through.
Presentation Ideas:
- Serve the bakkels on a platter with a dollop of whipped cream and a sprinkle of chopped hazelnuts.
- Arrange the bakkels on a plate with a drizzle of honey and a sprig of fresh mint.
Garnishes:
- Whipped cream
- Chopped hazelnuts
- Honey
- Fresh mint
Pairings:
- Coffee
- Tea
- Hot chocolate
Suggested Side Dishes:
- Fruit salad
- Yogurt
- Granola
Troubleshooting Advice:
- If the bakkels are too greasy, make sure the oil is hot enough before adding them to the pan.
- If the bakkels are too dry, add a bit more milk to the dough.
Food Safety Advice:
- Make sure the oil is hot enough before adding the bakkels to avoid them absorbing too much oil.
- Allow the bakkels to cool completely before storing them in an airtight container.
Food History:
Hazelnut Fattigmann Bakkels are a traditional Norwegian pastry that dates back to the 19th century. They are typically served during the Christmas season and are a popular treat in Norway.
Flavor Profiles:
Hazelnut Fattigmann Bakkels have a sweet, nutty flavor with hints of vanilla and a light, crispy texture.
Serving Suggestions:
Hazelnut Fattigmann Bakkels are best served warm with a dollop of whipped cream or a drizzle of honey. They can also be enjoyed as a snack or dessert.
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Region: Norwegian